Saturday, November 27, 2010

Apple Crumb Pie

This is one of the desserts that I served at our Thankgiving celebration recently, though you certainly do not have to wait until a holiday to bake one--it is a year round recipe in our house. It is a delicious combination of both sweet and tart. The flavors play off of each other well, especially when topped with real whipped cream and a dash of extra cinnamon. The crumbly topping is a nice twist on your typical apple pie.

Apple Crumb Pie
9 inch pastry shell, unbaked, chilled
1 cup sifted flour
1/2 cup brown sugar, firmly packed
pinch of salt
1/2 cup butter, softened
6 cups peeld, sliced apples (Granny Smith give best results)
1/2 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Preheat ovent to 375. Mix flour, brown sugar, and salt in bowl. Add softened butter and mix with a fork until crumbly. Set aside. Combine apples with sugar, cinnamon, and nutmeg. Mix  to coat slices.  Put into chilled pastry shell. Top apples with reserved crumb mixture. Bake in preheated oven until apples are tender and topping is golden brown, about 50 minutes. If pie begins browning too quickly, you can put a piece of aluminum foil loosely ontop during last 10-15 minutes of baking time. Serve slightly warm.

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